High Fructose Corn Syrup Free Lemon Bundt Cake
Total time1 hr 45 min
Prep time20 min
Cook time55 min
4.7(7)
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Learn more āIngredients
12 servings
For the cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp baking soda
- Ā½ tsp salt
- 1 Ā½ cups granulated sugar
- Ā½ cup unsalted butter, softened
- Ā½ cup unsweetened applesauce
- 1 cup sour cream
- ā cup fresh lemon juice (from about 2ā3 lemons)
- 2 tbsp lemon zest (from about 2ā3 lemons)
- 1 tsp vanilla extract
- 1 tbsp white wine vinegar
For the glaze
- 1 Ā½ cups powdered sugar, sifted
- 3ā4 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess. Set aside.
- 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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